Good for the Soul: 5 Warm Sips for Chilly Nights 

By Alyssandra Barnes

Don’t let the nip in the autumn air stop the party. Keep the wedding guests warm and going all night with one of these delicious, hot beverages.

POMEGRANATE APPLE CIDER

Ingredients:

• 3 cups pomegranate juice
• 4 1/2 cups pressed apple cider
• 2 1/2 tablespoons packed brown sugar
• 1 teaspoon whole cloves
• 1/2 teaspoon whole allspice berries
• 2 whole cinnamon sticks
• 1 large orange, cut into slices
• 1 drop pure orange essential oil (optional)

Makes 6-8 servings

Directions:

1. Combine the pomegranate juice, apple cider, brown sugar, cloves, allspice and cinnamon sticks in a small stock pot or large saucepan.
2. Bring the mixture to a rolling boil for five minutes.
3. Add orange slices.
4. Reduce heat to low and simmer for 30 minutes.
5. Alternatively, keep warm in a slow cooker on low if you are entertaining for the holidays.
6. Do not add whole spice to glasses or mugs when serving. Place a slice of orange in each glass. Serve hot.

Recipe and photo from Good Life Eats

WHITE CHOCOLATE PEPPERMINT HOT COCOA

Ingredients:

• 2 1/2 cups nonfat dry milk powder
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa
• 3/4 cup white chocolate chips
• 1/2 cup crushed candy cane or peppermint crumbs

Makes 16 servings

Directions:

1. Combine all the ingredients. Store in a large jar or in a Ziploc bag.
2. To make a serving of cocoa, heat eight ounces of milk or hot water.
3. Stir in a heaping 1/4 cup of the mixture, shaking the jar or container first to be sure you get some white chocolate chips and crushed candy in each serving.

Recipe from iVillage; photo from 123life.com

CRANBERRY CITRUS PUNCH

Ingredients:

• 2 quarts cranberry juice cocktail
• 3 cups orange juice
• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 tablespoons fresh lemon juice
• 1 pinch salt
• 2 (3-inch) cinnamon sticks

Makes 20 servings

Directions:

1. In a four quart or larger slow cooker, combine the cranberry juice, orange juice, sugar, brown sugar, lemon juice, salt and cinnamon sticks.
2. Stir to dissolve sugar.
3. Cook on high for 4-6 hours.
4. Turn heat to low and keep warm for serving.

Recipe and photo from AllRecipes.com

HOT GINGERBREAD PUNCH

Ingredients:

• 3 cups of water
• 2 12-oounce bottles of Guinness Stout
• 3/4 cup sugar
• 1/2 cup finely chopped, peeled, fresh ginger
• 12 whole cloves
• 3 cinnamon sticks, broken in half
• 3 whole cardamom pods, cracked
• 1 orange
• 1 1/2 cups dark rum
• Lightly sweetened whipped cream
• Ground cinnamon

Makes 8 servings

Directions:

1. Combine first seven ingredients in large saucepans.
2. Using vegetable peeler, remove peel from orange in strips (orange part only) and add to stout mixture.
3. Bring to a simmer over medium heat, stirring until sugar dissolves.
4. Simmer over medium-low heat 15 minutes.
5. Remove from heat and let stand 15 minutes.
6. Strain liquid into bowl; discard solids in strainer.
7. Cover chilled punch and rum in large saucepan and bring to a simmer over medium-low heat.
8. Pour hot punch into small teacups or large demitasse cups.
9. Top with whipped cream and cinnamon.

Recipe from Bon Appétit; Photo from CupcakesandCrablegs.com

HOT BUTTER RUM MIX

Ingredients:

• 1/2 cup unsalted butter
• 3 cups brown sugar
• 3 tablespoon honey
• 1 tablespoon vanilla extract
• 1 teaspoon allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon

Makes 25 servings

Directions:

1. Mix all the ingredients using a beater until everything is blended together.
2. Store mix in a well-sealed jar in the refrigerator until needed.
3. Pour 1 1/2 ounces of rum (light or dark) into a glass or mug.
4. Add a heaping spoonful of the butter rum mix.
5. Filly rest of glass with hot water (not boiling).
6. Stir well.

Recipe from About.com; Photo from everydayfoodblog.marthastewart.com